Fern has not been feeling well. Pearlyn suspects she is pregnant and does her best to find out. Fern is not telling. She likes the sudden attention and near-affection she is getting from Pearlyn. A cliffhanger episode - is she or isn't she pregnant? Find out in the next series.

printable version

Pineapple Tart

500g Plain Flour
250g Butter
1 Egg
Pinch of Salt
1 teaspoon Baking Powder
3 Pineapples
1 packet Rock Sugar
½ Cinnamon Stick
Fine Sugar to taste

Directions:

1. To make pineapple filling or jam, cut skin off the pineapples, then remove the "eyes".
2. Remove the stem/center of the pineapple.
3. Slice the pineapple and chop them finely.
4. Put chopped into strainer and squeeze out juice (but not too dry).
5. Cook the pineapple with rock sugar and cinnamon stick in a pot.
6. Keep stirring the mixture till almost dry. Be careful not to burn it.
7. Add fine sugar to taste and keep stiring till mixture turn golden brown. It may take a few hours.
8. Sift the plain flour and baking soda.
9. Make sure butter is at room temperature.
10. Add butter, a pinch of salt and beaten eggs into the flour mixture.
11. Rub it with fingertips till it crumbles.
12. Then knead it till it becomes a dough.
13. Cover dough with a damp cloth ti keep moist.
14. Place dough on a baking sheet and cover with another piece of baking sheet.
15. With a rolling pin, flatten dough to 1/8 inch or 6mm thickness.
16. Using tart cutter, cut out as many tart shapes possible.
17. Fill tart with pineapple filling/jam.
18. With thumb, flatten the sides of the tarts slightly.
19. Then use tweezers to pinch the tarts into flower shapes.
20. Flatten remaining dough into 1mm thinkness.
21. Using a roller-cutter, cut the dough into thin strips.
22. Lay the strips onto tarts as decorations.
23. Place tarts in the oven and bake it at 180 degrees Celcius, for approximately 20 minutes, till they turn golden brown. And they're done.

Nasi Ulam

905g Cooked Rice
455g Small Prawns
225g Ikan Selar
170g Grated Coconut without skin
55g Long Beans
55g Cucumbers
1 tablespoon Soy Sauce
6 Lime Leaves
2 Turmeric leaves
2 Laksa Leaves (Daun Kesom)
4 tablespoon Sambal Belachan

Directions:

1. Scald prawns with boiling water in a kwali.
2. After prawns are cooked, peel of the shell and cut them into small pieces.
3. Deep fry the Ikan Selar.
4. After fish is cooked, shred the meat into small pieces.
5. In a clean kwali, dry-fry grated coconut till it turns golden brown. Approximately 10 minutes.
6. Cook on low flame so as not to burn the coconut.
7. Cut lime leaves, turmeric leaves and laksa leaves (Daun Kesom) finely.
8. Take cucumbers, remove seeds and cut into thin, flat pieces.
9. Cut the long beans into small pieces.
10. Cook rice and let it cool.
11. Add in the shredded fish, prawns, sambal belachan and fried coconut.
12. Followed by the lime leaves, turmeric leaves, laksa leaves, long beans and the cucumbers.
13. Mix well and it's ready to serve.